Busy, Busy Bakehouse

Greetings from The Little River Bakehouse, hope everybody is staying safe and sane. It's been a very hot and humid July but that didn't keep us from turning our artisanal breads and pizzas from our 600-degree oven seven days a week.

Now that we have our routines in place and safety measures at full swing I have found the time to start introducing new specials to my pizza menu every weekend so be sure to check what we have coming up, they will hit the menu every Friday and will go through the weekend or until we run out whichever comes first. Just another way of showing the creativity and quality that our customers are getting to know.

It has been a year since I have joined the team here at The Ag District in running the kitchen here and it has been a very fulfilling and enjoyable year cooking here and I hope for many more to come. This has been my first year of running my own kitchen and what a first year it has been, nothing could have prepared me for the past 6 months but we are still getting through with our food being three times as more popular than when I took over the kitchen a year ago.

I hope to continue to push the quality of my pizza and the freshness of the ingredients even further this next year and really wow everybody. Hope to see you out here soon for a pie in the meantime be safe and be sane.